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Parker House Rolls




Source of Recipe


Low-Fat Baking


Recipe Introduction


This recipe makes 48 rolls.


List of Ingredients




2 tsp active dry yeast
2 C lukewarm skim milk
8 Tbs (1 stick) margarine
5 Tbs sugar
2 tsp salt
2 eggs
7-8 C all-purpose flour
4 Tbs butter

Recipe



Combine the yeast and ½ C milk in a large bowl. Stir and let sit for 15 minutes to dissolve. Bring the remaining milk to a simmer, cool for 5 minutes, then beat in the margarine, sugar, salt and eggs. Allow to cool to lukewarm.

Pour the milk mixture into the yeast mixture. Stir in 4 C of flour with a wooden spoon. Add the remaining flour, 1 C at a time, until a rough dough is obtained.

Transfer the dough to a lightly floured surface and knead until it is smooth and elastic. Place in a clean bowl, cover with a plastic bag, and set aside to rise in a warm place until doubled in volume, about 2 hours.

In a saucepan, melt the butter and set aside. Grease two baking sheets. Punch down the dough and divide into four equal pieces. Roll each piece into an 8 x 12 inch rectangle about ¼ inch thick.

Cut each of the rolled out rectangular pieces into four 2 x 12 inch strips. Cut each strip into three 4 x 2 inch rectangles. Brush each rectangle with melted butter, then fold the rectangles in half, so that the bottom extends about ½ inch beyond the top. Place the rolls slightly overlapping on the greased baking sheet, with the shorter side facing up.

Cover and chill for 30 minutes. Preheat the oven to 350 degrees. Bake until golden, 18-20 minutes. Cool the rolls slightly before serving.